Want to use my a recipe my Mom copied from someone but unfortunately there is no leavening in the recipe. (Double unfortunately Mom passed 3 yrs ago) It is a banana muffin recipe and has the usual ingredients of flour, egg, sugar, oil, spices and 1/2 cup milk. I looked up several muffin recipes and some use baking soda, some use baking powder and some a combination of both. How do you determine which should be used in the recipe? I'd greatly appreciate some help from someone who understands the chemistry here.
Baking powder or baking soda?
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catskinner
Veteran Member
I have a banana bread recipe like that. It calls for self rising flour and makes a beautiful fluffy loaf. Have you tried that? Let me know how it turns out.
coloradohermit
Deceased
My banana bread recipe calls for both. 1 tsp powder and 1/4 tsp soda for 1 3/4 c flour. So, depending on how much flour your recipe calls for, similar measures would likely work. Or, find a recipe online that has similar ingredient quantities to yours and use the measures it calls for.
Is there any acid ingredient in the recipe? (brown sugar, molasses, a bit of lemon juice, etc?) If not, use baking powder. Baking soda needs acid to react and leaven.
Summerthyme
Summerthyme
Here is the recipe:
1/3 c sugar
1/4 c salad oil
1 egg, beaten
2 c all-purpose flour
1 tsp salt
1/2 c milk
1 c ripe bananas, mashed
1 tsp grated lemon peel
Combine sugar, oil and egg; beat well. Combine dry ingredients; add to mixture alternately with milk, beating after each addition. Stir in banana and lemon rind. Do not beat. Spoon into well greased muffin tins. Bake at 425 deg for 20 to 25 minutes or until lightly browned. Yield: 1 dozen.
So, since it has lemon peel, I guess it needs baking soda. I am going to guess 1/2 tsp each baking soda and baking powder. Does that sound right?
And yes, I am an experienced cook but an old cook and so my thinker is just not working real well sometimes. And I never before understood the reason for using baking powder OR baking soda. Thanks summerthyme. This makes sense.
1/3 c sugar
1/4 c salad oil
1 egg, beaten
2 c all-purpose flour
1 tsp salt
1/2 c milk
1 c ripe bananas, mashed
1 tsp grated lemon peel
Combine sugar, oil and egg; beat well. Combine dry ingredients; add to mixture alternately with milk, beating after each addition. Stir in banana and lemon rind. Do not beat. Spoon into well greased muffin tins. Bake at 425 deg for 20 to 25 minutes or until lightly browned. Yield: 1 dozen.
So, since it has lemon peel, I guess it needs baking soda. I am going to guess 1/2 tsp each baking soda and baking powder. Does that sound right?
And yes, I am an experienced cook but an old cook and so my thinker is just not working real well sometimes. And I never before understood the reason for using baking powder OR baking soda. Thanks summerthyme. This makes sense.
And thanks to the rest of you who took the time to offer advice. Colorado, I did look online but didn't find a recipe just like this.
Cat, self-rising flour would be great if I had some. Don't know what else I would use it for tho as I grind most of our flour from wheat berries and use not very much all-purpose flour as it is.
I will make these muffins in the morning and let you all know how they come out. If I need more baking powder sure hope someone will let me know asap. Thanks.
Cat, self-rising flour would be great if I had some. Don't know what else I would use it for tho as I grind most of our flour from wheat berries and use not very much all-purpose flour as it is.
I will make these muffins in the morning and let you all know how they come out. If I need more baking powder sure hope someone will let me know asap. Thanks.
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Joe, I didn't really mean to keep you in suspense! Used 1 tsp baking soda and the muffins were great. I found another recipe that also had bananas and blueberries in them which had 1 tsp baking soda and 1 tsp baking powder, a bit more sugar, etc, and they were good, too. Hope you are able to make these muffins and they taste as good to your kinder as ours did. I did find that they were best when right out of the oven so eating them the next day we put them in the micro for a few seconds and that was a close second.